Wednesday, January 4, 2012

Slow Cooker Cream Cheese Chicken Chili

It is officially chili weather in Alabama - brr. We usually do a traditional beef chili, but I saw this in my google reader and decided to give it a try. One word - amazing!

It is made in the crockpot - my favorite preparation method. This only took 5 minutes to throw together before work. You could even mix it up the night before and just turn the crockpot on before heading out the door. The chili was delicious! We both loved it. It was even great reheated for lunch the next day.

Drain and rinse black beans. Place chicken at bottom of pot, then pour out whole can of corn (undrained), rotel, and black beans. Top with seasonings and ranch mix. Stir together. Place cream cheese on top. Cover with lid and cook on low for 6-8 hours. Stir cream cheese into chili. Use 2 forks to shred chicken. Stir together and serve.

We had this tonight and it was great! It was more on the thicker side and we had it with tortilla chips. We thought this would be great next time spread on tostada shells with lettuce and sour cream. Can't wait to try that!

I heard a couple of my locker room buddies talking about this today and immediately my mouth started watering..too bad I don't have time to run home and get this ready for tonight... looks like it's on the menu for Friday or Saturday though! YUM!

This recipe is currently cooking in my crock pot and it smells AMAZING! I made a few adjustments to my recipe. I used black beans and northern beans. I also added some cilantro and black pepper. I can't WAIT to try this tonight. :)

Making this right now. I didn't have Rotel and didn't want to run to the store so I just added diced tomatoes. It may not have all the spices the rotel does or the peppers, but I still think it will turn out wonderful.

Look delish! Can't wait to try it. oureatinghabits - I'm in Canada as well, and you're right, I doubt we can get Ro-Tel here. All it is chopped tomtaoes with chili peppers or jalapenos. You can easily substitute diced tomatoes and your own chopped peppers. No problemo. :)

I made this last night, wasn't paying attention to the size of Rotel so I bought the big can, 24oz and used it all, and it still tasted delish. YUMMY. So excited to have the leftovers are lunch. Amazing recipe.

I made a double batch this weekend and sent it back to school with my son. It's so easy, versatile, and very nicely spiced as is. My son likes spice, so next time I'll use the hotter Rotel or add some chopped jalapenos for more kick. Thanks for posting!

This is by far my favorite chili. I've made it twice now. My family loved it, but found it too spicy, so this last time, I used one can of Rotel and one can of diced tomatoes (I doubled it for our family). The heat was perfect!!! Thanks for the great recipe!!

This is great! I don't care for Ranch Dressing mixes, they taste too "fake" to me, so I just used a half pouch of fajita seasoning and little bit of powdered buttermilk 1 tablespoon or so), and it was great. Also, I had frozen corn (loose) so I just filled the empty rotel can with the frozen corn, topped it off with chicken broth to make up for the lack of corn liquid, and we were good to go! When we reheated it the next day, we stirred in broken tortilla chips so it got some additional texture, and that was great also.

We found this recipe at the end of May and have been enjoying it about every other week since. For our family, I double the recipe, but only do one serving of chili powder and chilies. Less spicy for the kids that way.

I've made this multiple times and it is so easy and so tasty! My book club LOVED it and everyone wanted the recipe afterwards. With my line of work the hours are crazy and that's why I love that you can thrown in all ingredients and come home to an awesome meal!

I made this this week & should have read the comments. My consistency turned out somewhere between chili & dip, so I just should have added a little water.

I modified it a little bit, as I can't have that much cheese due to salt content & I added a bit more Rotel. Tastes very good, at a thicker consistency, with Tostitos Scoops chips or wrapped up inside a small tortilla shell.

We tried this for dinner tonight and it was amazing. When it was finished, It was too thick for what we prefer for soup, as I was getting some water to thin it down, my husband grabbed chips and just started eating it that way (not realizing it was soup) So we just had it that way. I love happy food mistakes! Everyone loved it, including my very picky eater!

Heather - it will still taste good without the Rotel. If they don't like chunks of tomato, you can puree the Rotel before adding it to the soup. If they don't like the spice of Rotel, just substitute diced tomatoes - you can puree those too.

This is fab! I was out of Rotel (gasp) but I used a can of diced tomatoes and a can of green chili's. Super awesome! Oh- I also added some Velveeta cheese the last 30ish minutes. I can't wait to make this for a football or family gathering. Thanks!

Made this last week and we're making it again this week. SO GOOD! I am so glad that I found your blog. Best food blog I have found. Foods that I usually have the ingredients for and aren't too hard and are ALWAYS delish! Thanks for sharing!

A-maz-ing! I made this for tonight's dinner and 3 out of 4 of us had seconds. I had leftover chicken so used that, didn't have ranch dressing mix so used an enchilada packet instead. I could have eaten more but needed to go to Zumba. ;) Thank you so much for such a delicious and easy recipe!

I made this the other night for my husband and I and we LOVED it! He was hesitant at first to try it because he said it was "un-American" for chilli to be made with chicken lol! He loved it so much that he asked for me to make it again tonight! I don't have a slow cooker, so I poached the chicken with some onion garlic and kosher salt and just shredded it after it cooked and just did the rest in a pot on the stove. I did add a bit of crushed red pepper, black pepper, garlic powder and franks hot sauce. All I can say is that this was DELICIOUS! This is definitely a keeper!!!

I made this for dinner last night and it got a big "mmmmm" from my boyfriend. We both had 2nd helpings and I'm eating the leftovers for lunch right now. It's even good cold. I'm sure I'll be making this again. :-)

This is an awesome recipe and a huge hit with our family. I added some green onions and chopped up half of a white onion instead of using onion powder and turns out amazing! Also added 2 c. water because I like my chili a little more on the soupy side.

I must qualify my comment by stating that I am not a crockpot cook. I like to use fresh ingredients and no "cream of...". I was pleasantly surprised to see that the ingredients didn't include any "cream of..." and decided to give it a try. I was not disappointed! I did make a few modifications - used frozen corn, used 1 can of chicken stock, and did not use the Ranch packets. Instead, I added more spices (1 tsp oregano, 1 tsp cumin, 1 tsp paprika, 1 Tbsp chili powder, 1/2 tsp salt, 1/4 tsp pepper). I served it with fresh cilantro, and it was delicious! Perfect for a snowy, winter day.

I made this for dinner the other night. It smelled SO good while it was cooking! I doubled the recipe and left out the beans, only because I didnt have any on hand but everything else was the same. I used Rotel with habaneros because that's what I had, as well. A couple hours before dinner time, I ended up in urgent care with my daughter but told hubby and son that they should go ahead and eat. Hubby texted me at the hospital to tell me, and I quote "this chili is bomb!" LOL He loved it! It was really spicy, even for me and I love spicy foods but that's my doing. The taste was fabulous. Thanks!

Just made this today and boy is it awesome. I threw it all together in a matter of minutes. I also added some extra things i had in the pantry like canned mixed vegetables, bulgar wheat, and canned green chilis and it turned out amazing. It wasn't soupy at all but just really thick and flavorful. Thanks for the recipe!

I made this over the weekend and it was wonderful. Hubby asked for it for dinner again tonight. I did add some chicken broth to thin it out a bit. Next time I cook it, I'm going to add a can of regular diced tomatoes to add more juice and an additional flavor. Great with tortilla chips and garnished with shredded Mexican cheese.

Ok-I tripled the recipe (ya-I'm crazy that way!). Anyway, I did one part cream cheese and 2 parts sour cream. It was A.M.A.Z.I.N.G! This recipe is a keeper for me. I served mine over brown rice and it is a very fulfilling meal. Thanks again for sharing such a great slow cooker recipe.Fondly-Lisa

I made this for church last night and everyone loved it!! I needed to make five times the original recipe, so I put 2x the ingredients in my oval crock pot and 1.5x the ingredients in each of the smaller round crockpots belonging to the church. Then once it was all done, we dumped it all into one big pot and served it with corn fritters. It was a huge hit and I had multiple people asking for the recipe!

So if I double it, do I really need 2 packets of ranch (I don't really cook with this except to make dip!). Also what amount of boneless skinless chicken in terms of weight would you suggest for a double recipe? One more thing, since I'll be using 2 "bricks" of cream cheese should I melt it in advance of adding to the crockpot? I'm excited to try this as you have gotten so many amazing comments! Thank you.

I have to tell you this is a big hit no matter where I take it. I am currently living on Guam and they love spicy so I just add some local boonie peppers and maybe a little extra chili powder and it is awesome!

This was so easy and very delicious! I doubled the whole thing except the cream cheese, I added 4 oz. cream cheese and 4 oz. of plain yogurt. It was awesome even before I added the cheese, next time I might try it without so it would be less calories. I didn't add the cheese until the end because I didn't have any in the house and brought it home from work after it was done.

Just made this last night. Huge hit! It needed a bit more liquid, probably because I cooked it a bit too long, but it was still awesome. I'm definitely making it again and I'll probably add a can of chicken broth next time. Either way, this was amazing!

I made this but only had the "Fiesta Ranch" on hand. Since the Fiesta Ranch is a little spicier, I skipped the chili powder and cumin, and will make it this way with Fiesta ranch every time! Everybody loved it and it was very flavorful!

This was a big hit tonight. I didn't see the recipe until 5pm and it sounded so good I wanted it now so I adapted it for my pressure cooker. I had some cooked chicken so I threw that in the pressure cooker then added all the other ingredients. I cooked it at low pressure for 30 minutes then served it with cornbread. Boy, was I popular with the family. Thanks!

Super easy and incredibly delicious! I loved how you can throw in frozen breasts, and I also appreciated that this only made a small-ish amount. I used Rotel with Habanero for an extra kick, and neufchatel cheese to cut down on the fat content a bit. I took this to a friend's house whose husband does not like beans, so I eliminated those. Bummer! I am making this again next week and will keep the beans.

This is really good! Have made it many times for meatless Monday, subbing a couple of different types of beans for the chicken and serving it over brown rice. Delicious! Also have added sliced black olives to the mix at times. Very easy and quick to assemble!